Stock the bar

The Tools

Cocktail shaker

A shaken martini cannot be made without one. $8-$8.95

Coil-rimmed bar strainer

A tool used to strain the beverage from the shaker after mixing. $1.84-2.95

Muddler or muddle bat

Used to mash herbs and fruit for cocktails. $3.75-$8.95

Reamer

Also called a juicer, it extracts juice from citrus fruit. $3-$6.90

Zester with a twist channel

An easy way to make a citrus peel curlicue for any cocktail. "A garnish on a drink adds that great visual touch," Ray says. $4.75-$5.90

Pourers

Inserted in the top of liquor bottles, it makes pouring easy. 45 cents to $2.

Palao's frugal take on tools: All you need is a pint glass and a long-handled spoon, like an iced tea spoon. He says most drinks don't need to be shaken but can be stirred in an ice-filled glass.

"I'm always about using what you got," he says. So if you don't have those two things, improvise.

However, like our other bartenders, Palao does recommend one item: a zester. "The citrus' essential oils add a clean, clear flavor," he says.

Glassware

Pint glass

Good for the beer drinkers among your guests.

Combination wine glass

This can be used for red or white wine.

Rocks glass

Also called an old-fashioned glass, it's good for those six- to eight-ounce cocktails.

Collins glass

A tall, narrow glass, it's useful for 8- to 12-ounce beverages.

Martini glass

Everything looks better in one of these glasses.

The Bottles

Soda and tonic

Babcock keeps 10-ounce bottles around, because the larger ones go flat so quickly.

Vermouth

Babcock likes Vya, which is made by a California dessert-wine maker. It's available at Whole Foods. Ray likes Martini & Rossi sweet and dry versions.

Vodka

Babcock recommends Luksusowa for mixed drinks and Pravda for drinking over ice. Ray prefers Smirnoff.

Gin

Babcock suggests Bombay Sapphire or Hendrick's, while Ray likes Gordon's.

Rum

Ray recommends Bacardi for a light rum and Gosling's Black Seal for a dark rum.

Tequila

Ray likes Jose Cuervo for mixed drinks and Sauza Tres Generaciones Anejo for sipping. Babcock likes Corazon and Cazadores.

Whiskey

For Irish, Babcock says Bushmill's or Jameson. For Canadian, Ray suggests Seagram's VO or Crown Royal.

Kentucky Bourbon

Babcock recommends Maker's Mark or, on the higher end, Basil Hayden or Blanton.

Scotch

Babcock likes Dewar's, Johnnie Walker or Macallen.

Both say a few liqueurs would be good to have on hand: Pernod, Bailey's, Grand Marnier, Frangelico and Kahlua.

Where to Buy

Randy Gaugert's Kitchen King His stand is at the N.C. State Fairgrounds at the corner of Blue Ridge Road and Hillsborough Street in Raleigh. It's open on the weekends during the flea market from 9 a.m. to 6 p.m.

United Restaurant Equipment Co. 2654 S. Saunders St., Raleigh, 832-4546

To find a liquor store near you, go to www.ncabc.com/stores.

Other resources

"Mr. Boston Official Bartender's Guide: More than 1,500 recipes, tools and techniques," $14.95 (Wiley)

www.webtender.com, Ray says this is a great way to find cocktail recipes for liquors you already have.